Baby Face by Phyllis Limbacher Tildes

By Phyllis Limbacher Tildes

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You will need: 1 onion 1 clove garlic 3 scallions 1 medium apple 1 tbsp vegetable oil 1-2 tsp mild curry paste 1 tsp soy sauce 2 ⁄3 cup (150 ml) coconut milk 1 chicken stock cube, dissolved in 2 ⁄3 cup (150 ml) boiling water 2 in (5 cm) piece lemongrass 2 chicken breasts, cubed 3 ⁄4 cup (110 g) frozen peas salt and pepper cilantro, sliced lime, and boiled jasmine rice, to serve Serves 4 1 First prepare your vegetables and fruit: peel and chop the onion, crush the garlic. Thinly slice the scallions.

Annabel’s Tip Lay the truffles on baking parchment and store in the fridge for up to a week—if they last that long! cio a deli us trea t Makes 12-15 41 Dark and White Chocolate Cakes Makes 3 d) (ea sily double These rich chocolate cakes hide a surprise— as you cut into them, white chocolate comes flowing out! Serve on special occasions. You will need: 1 stick (110 g) butter, plus extra for greasing 6 oz (150 g) plain chocolate 1 whole egg 2 egg yolks 3 tbsp sugar 1 ⁄2 tsp vanilla extract 1 tbsp cornstarch 3 white chocolate truffles vanilla ice-cream, to serve ☆Annabel’s Tip Sn You can use white chocolate instead of the truffles.

You will need: 4 tbsp honey 4 tsp soy sauce 2 tsp rice wine vinegar 1 ⁄4 tsp grated ginger 6 oz (170 g) skinless salmon fillet, cut into cubes 1 tsp water De co of ith curls w e rat callion. s Serves 4 First soak 6 wooden skewers in warm water for 30 minutes. Heat the broiler to high. Pour 1 Mix together the honey, soy sauce, and vinegar. Pour half into a pan and set aside. Add ginger to the remaining mixture in the bowl. 2 Pour the ginger mixture onto the salmon. Mix to coat. Thread 3 Thread the salmon onto the skewers, then put them on a foillined baking sheet.

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